Nutritive composition and health benefits of Moringa oleifera and its role in agriculture

Abstract

Moringa oleifera is a plant with various uses and has gained recognition in many countries of the world due to its rich nutrient content and beneficial properties. This review article presents an overview of the nutritional constituents, anthelmintic, antimicrobial, antioxidant and anti-inflammatory properties of Moringa. The various uses of Moringa in the agricultural sector were also highlighted. However, many value-added products are yet to be developed from Moringa value chain, if well exploited and utilized Moringa has great potentials to boost agricultural production. Moringa oleifera leaf contains 22.42 to 29.68% crude protein. 7.54 to 14.60% ash, 3.00 to 6.40% ether extract, 10.10 to 21.00% crude fibre, 92.12 to 93.60% dry matter and 37.87 to 49.60% nitrogen free extract. Moringa leaves have higher levels of the essential amino acids than other parts of the plant. It is noteworthy, that Moringa leaf meal contains significant quantities of essential amino acids that are rare in cereals and tubers. The plant is also a rich source of minerals and vitamins. Interestingly, there are vast areas of research on Moringa yet to be exploited. Many researchers have attested and documented that the inclusion of Moringa oleifera in human and animal diet has nutritional and several other good effects. Some important health properties associated with the use of Moringa are: anthelmintic, antimicrobial, antioxidant and anti-inflammatory properties. All parts of the Moringa plant have been found to be very useful in the agricultural sector especially in animal production, crop production, agroforestry, aquaculture and food processing and product development.